Pumpkin, Squash & Vegan Brie Tart

Perfect for leftover pumpkins from Halloween. Or, pick up a cheap one this week and make the most of a delicious bargain. It's a winter warmer and it's super easy to rustle up. You can easily substitute the pumpkin for just butternut squash and if you prefer a different plant-based cheese, it's easy to keep this vegan and delicious with whatever you have to hand.



Ready-made vegan puff pastry,

Onion chutney,

Bree (Vegan Brie),

Pre-roasted squash & pumpkin,

Caramelised onions / any other toppings you’d like,

Oat milk

pumpkin and vegan brie tart


Roll out your puff pastry onto a lined baking tray. Score a 1 cm border around the edge & use a fork to prick inside the border in even lines.

Add the chutney, pumpkin, squash, caramelised onion & slices of bree to the base along with anything else you’d like.

Brush the border with some oat milk & place in the oven (200c) for about 25 minutes, or until crisp and golden.

Back to Recipes

For this receipe you will need...

  • Bree

    Bree (130g) is mellow, soft ripened cheese with a wonderful rind. This vegan cheese boasts a creamy texture with sub...

    40 total reviews

    Regular price £7.00 GBP
    Regular price Sale price £7.00 GBP
  • Blue

    Honestly Tasty Plant-Based Blue Introducing... The Mini Wheel! From wedge to wheel There's now more blue in every bi...

    40 total reviews

    Regular price £6.50 GBP
    Regular price Sale price £6.50 GBP